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Shrimp Taquitos Recipe

Name: Nick's on 2nd Long Beachs SHRIMP TAQUITOS Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb jumbo shrimp (peeled, deveined, tails removed); 1 tbs olive oil; 1 tsp paprika; 1 tsp smoked paprika; 1 tsp ground cumin; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp dried oregano; 0.25 tsp cayenne pepper; 0.75 tsp sea salt; 0.5 tsp freshly ground black pepper; 1 each ripe avocado; 1 each roma tomato (seeded and finely diced); 2 tbsp red onion (finely minced); 2 tbsp fresh cilantro (chopped); 0.5 each jalapeño (seeded and minced, optional); 1 tbsp fresh lime juice; 0.25 tsp sea salt; 0.125 tsp black pepper; 0.5 cups mayonnaise; 0.25 cups sour cream; 0.25 cups buttermilk (adjust for desired consistency); 1 tsp chipotle in adobo (finely chopped); 0.5 tsp adobo sauce; 1 tsp garlic (minced); 0.5 tsp dried dill; 0.5 tsp dried parsley; 0.5 tsp fresh lemon juice; 0.25 tsp salt; 0.125 tsp black pepper

Inspired by Nick's on 2nd Long Beach

Time35m

Serves4

jumbo blackened mexican shrimp, avocado salsa, chipotle ranch.

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Ingredients

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Blackened Shrimp

1 lb jumbo shrimp (peeled, deveined, tails removed)

1 tbs olive oil

1 tsp Watkins paprika

1 tsp Smoked paprika

1 tsp Ground cumin

1 tsp Watkins garlic powder

1 tsp Onion powder

1 tsp Dried oregano

1/4 tsp Cayenne pepper

3/4 tsp sea salt

1/2 tsp freshly ground black pepper

Avocado Salsa

1 each ripe avocado

1 each roma tomato (seeded and finely diced)

2 tbsp red onion (finely minced)

2 tbsp fresh cilantro (chopped)

1/2 each jalapeño (seeded and minced, optional)

1 tbsp Fresh lime juice

1/4 tsp sea salt

1/8 tsp black pepper

Chipotle Ranch

1/2 cups Mayonnaise

1/4 cups Sour cream

1/4 cups buttermilk (adjust for desired consistency)

1 tsp chipotle in adobo (finely chopped)

1/2 tsp adobo sauce

1 tsp Garlic (minced)

1/2 tsp Dried dill

1/2 tsp Dried parsley

1/2 tsp fresh lemon juice

1/4 tsp Celtic sea salt

1/8 tsp black pepper

Taquito Assembly

8 each small corn tortillas (6-inch) or flour tortillas

1/2 cups vegetable oil (for shallow frying) or nonstick spray

2 tbsp fresh cilantro leaves (for garnish)

2 each Lime wedges (for serving)

Method

Blackened Shrimp

Make spice mix

In a small bowl combine paprika, smoked paprika, ground cumin, garlic powder, onion powder, dried oregano, cayenne, sea salt and black pepper. Mix thoroughly.

Pat shrimp dry with paper towels. Place shrimp in a medium bowl, drizzle with 1 tablespoon olive oil and toss to coat.

Sprinkle the blackening spice mix over the shrimp and toss until each shrimp is evenly coated.

Heat a large skillet (cast-iron preferred) over medium-high heat until hot. Add a thin film of oil or wipe skillet with oil. Add shrimp in a single layer (work in batches if needed). Cook 1–2 minutes per side until blackened and just opaque (internal temperature ~120–125°F for medium shrimp). Remove to a plate and let rest briefly. Do not overcook.

Avocado Salsa

Dice the avocado into small 1/4-inch cubes and immediately toss gently in a bowl with the lime juice to prevent browning.

Add the diced tomato, minced red onion, chopped cilantro and minced jalapeño to the avocado. Gently fold to combine.

Season with 1/4 tsp sea salt and 1/8 tsp black pepper. Taste and adjust seasoning or lime as desired. Keep refrigerated until assembly.

Chipotle Ranch

In a small bowl whisk together mayonnaise, sour cream and enough buttermilk to reach a pourable ranch consistency (start with 1/4 cup).

Stir in the chopped chipotle, adobo sauce, minced garlic, dried dill, dried parsley and lemon juice. Season with 1/4 tsp salt and 1/8 tsp black pepper. Taste and adjust heat or acidity as needed. Refrigerate until ready to serve.

Taquito Assembly

Warm tortillas for pliability: stack tortillas, wrap in a damp paper towel and microwave 30–45 seconds or heat briefly in a dry skillet 15 seconds per side. Keep covered to stay warm.

Cut cooked shrimp into halves lengthwise if very large, or leave whole if they fit comfortably. Place 1–2 shrimp along the lower third of each warmed tortilla and spoon about 1 tablespoon of avocado salsa on top of the shrimp.

Tuck in the sides and roll tightly to form taquitos. Secure with a toothpick if needed.

Heat 1/4–1/2 cup vegetable oil in a large skillet over medium-high heat for shallow frying (oil should sizzle when a corner of tortilla is touched). Working in batches, place taquitos seam-side down in the oil and fry 1–2 minutes per side until golden brown and crisp. Transfer to a paper-towel-lined tray to drain. Alternatively, brush lightly with oil and bake at 425°F (220°C) for 10–12 minutes turning halfway.

Arrange taquitos on a platter, drizzle or serve chipotle ranch alongside, and top taquitos with additional avocado salsa and cilantro leaves. Serve with lime wedges for squeezing over.